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In case you were wondering, yes, the pumpkin craze is still going strong and we’re here to help fuel it a little bit more. Because I’ve already dropped enough dinero on Starbucks Pumpkin Spice Latte’s and Dunkin’s Pumpkin Spice Coffee, I brought my addiction to my kitchen. (Plus, canned pumpkin was on sale. Don’t hate.)

I combined my pumpkin addiction to my crescent roll addiction and came up with the perfect fall combo.

1 can of crescent rolls (Pillsbury is the best, but for penny pinching, a generic brand is just fine)

1/2 can of pureed pumpkin

1/4 cup sugar

Dash of pumpkin spice

Preheat the oven to 380 degrees (or to roll instructions). Mix together the pumpkin, sugar, and spice until well blended. Unroll the rolls, spread on the pumpkin mixture, then re-roll in to crescent shapes. Bake for 15-20 minutes until golden brown.

They’re delicious hot or cold (I’ve actually been eating them for breakfast on my way out the door!). And they go great with my Pumpkin Spice Keurig cups. 🙂

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Labor day has come and gone, so there is no denying colleges and universities are back in full swing. Just so you know my MBA classes have been started for two weeks already so don’t whine. Anyway, if you are a dorm dweller and are missing the lovely meals prepared for you while you were home or travelling for the summer, this is your post! Not only are these good microwave friendly recipes, but it actually uses and tastes like real food. What, are we still pretending like Easy Mac and Ramen noodles are “Real”? I am pretty sure my box of oreos and popcorn are more “Real”.

Omelet in a mug

1 large egg

2 egg whites

2 tbsp. shredded cheddar cheese

1 tbsp. diced green bell pepper (I have even tossed in leftover ham or turkey that I didn’t want going bad ,but was sick of making sandwiches with. Chop it small.)

Salt and ground black pepper to taste (you know I even squirted some hot sauce in there for a kick!)

Cooking spray

Combine egg, egg whites, cheddar cheese, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray. Microwave on high for 1 minute; stir. Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer. Sprinkle cheese on top and serve.

Then, I would always crave something hot and sweet after classes. Something that was filling and warm, but also captured my sweet tooth. This is an easy spin on something we all consider as a boring and basic breakfast (ahh triple alliteration, nerd!)

Pumpkin Oatmeal

1 cup quick-cooking rolled oats

3/4 cup milk, or as needed (depends on how runny or thick you like it)

1/2 cup canned pumpkin puree

1/4 tsp. pumpkin pie spice

1 tsp. cinnamon sugar

(Feel free to add nuts and raisins if you need something hearty to hold you over for a while, perhaps a good pre-exam breakfast?)

Mix oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat for 20 more seconds and serve.

Hope you enjoy and do submit any of your other dorm room delicacies. I am sure everyone else would love the help!

Submit your recipe/tips to damndelish@gmail.com and receive a FREE tote if yours gets chosen to post. Check out our Instagram to see what the tote looks like. They are super cute and super useful!

If you thought the Fall Favorite was easy, you don’t even know what you are getting into with this Pumpkin Dip. There is no cooking required. There are no utensils or dishes required. Yet this is the yummiest snack on the planet! Yup planet, not country, but the whole damn world. I get it, the lamb chops or roast chicken may not be everyone’s cup of tea. However, I know damn well you can make this! Grab the 4 whopping ingredients and get stirring, this tasty treat won’t last long in anyone’s kitchen.

One container of Cool Whip (you can get the low fat stuff)

One small box of vanilla pudding mix (don’t make it, just the powder)

1 15 oz. can of pumpkin (again not the pie mix, actual pumpkin)

One teaspoon of cinnamon

Directions:

Combine all ingredients

Chill for 30 minutes (throw it in your fridge & pull out as a snack, dessert, etc. whenever, the 30 minutes is more of a suggestion than rule)

Enjoy with:

Graham crackers

Vanilla wafers (I even crushed some up to decorate the top with)

Apples

Your fingers, a spoon, I am not kidding. So freaking good. Lick the bowl, good.

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Apple pie for breakfast? Sign me up! These cozy apple pie crepes are a must-have for those of us with a sweet-tooth. They’re easy to throw together on a cold morning and make the house smell heavenly.

I got the original crepe recipe from my home girl Betty Crocker, but I put my own spin on the pumpkin crepe. Either works deliciously with the apples.

Crepes

2 eggs beaten

1 1/2 cups milk

1 cup flour

1 tbsp cooking oil (I actually used vegetable oil and they came out just as great)

1/4 tsp salt

1 tsp vanilla extract

Throw all of them together and mix until it’s a thick liquid-y texture. Bring a 6 inch skillet to medium heat, spray a little Pam and pour a thin layer of the crepe mix in. When the edge of the crepe doesn’t look so liquid-y you can flip it over. Bring each side to a golden brown and you’re done!

For the pumpkin version, add 1/4 cup canned pumpkin, a dash of nutmeg and pumpkin pie spice, and 2 dashes of cinnamon. (I played with how much of each spice to put in so feel free to put your own spin on it.)

Mix it all together and let it sit for 10-20 minutes. (This is pretty important because the first time I made these, I didn’t do this and the apples came out too dry. They need time to soak in the spices and get a little juicy.) Pour the apples in to a skillet on medium heat. Let them sit and get a little brown on the outside. When they’re done, wrap them up in a crepe and serve.

To spruce it up a bit, feel free to add some powdered sugar on top of them. If you want to serve them as a dessert, you could try adding some vanilla ice cream inside the crepe with the hot apples. (I mean, you could do this for breakfast too. No judgement here!)

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Ok so we are OBSESSED with alliteration. Make sure you are sitting down (weird if you are standing at your computer but anyway I digress)….its only TWO ingredients….stop. Seriously. OK go.

Pumpkin Muffins

1 can (15 oz.) of pumpkin (no not a can of pumpkin pie mix, just good old pumpkin).

1 box of spice cake mix (original recipe calls for regular cake mix and then it had a list of ingredients to add such as: cinnamon, nutmeg, etc. and then my laziness prevailed when I saw the pre-made spice cake mix at the grocery store).

Mix, if it is too thick (which it will be pretty dense, but if you need to loosen it up I have added a tbsp. of milk before, but it really isn’t needed). Pour in pre-greased muffin tins and bake at 350 degrees for 30 minutes.Note an overwhelming amount of guilt pours over me because this recipe is too damn easy, so I have topped the muffins with a sprinkle of brown sugar and sliced almonds for a “fancy pants” feel. Oh and feel free to keep these items on hand since neither is perishable. Anyway, enjoy you underachieving bums!